Monday, October 1, 2018

No Cook Summer Squash

This month the theme is squash.  I am going to include summer and winter squash as much variety as I can find, so you will experience not only side dishes, but salads and desserts as well.

I am starting with this simple summer squash salad,  It is easy to make and can be enhanced with fresh rather than dry herbs.

This quick and easy salad is full of protein and vegetable goodness.  And it uses the end of season garden bounty to the fullest. A perfect vegan recipe for a no meat Monday.

No Cook Summer Squash

1 ½ cups summer squash, thinly sliced
1/2 cup crumbled feta
1 Tbls lemon juice
2 Tbls olive oil
1 Tbls dried parsley or 1/8 cup fresh torn leaves
2 tsp dried tarragon or 1 ½ Tbls fresh torn leaves
1 tsp dried mint or 1 Tbls fresh torn leaves
1/4 teaspoon each salt and pepper

Toss sliced squash, feta, lemon juice, olive juice, herbs, salt and pepper together in a bowl.  Chill briefly and serve.

To find any recipe featured this month - use the search box and type: SquashOct
To find any theme recipe from this year type: recipe2018

For 2018 the monthly recipe themes will be:
   January - Chicken Soup (ChickJan)
   February - Beef Stew (StewFeb)
   March - Jambalaya (JambMar)
   May - Ham and Shrimp Dishes (ShrHamMay)
   June - Bread recipes (BreadJun)
   July - Grilling (GrillJul)
   August- Garden Delights (GardAug)
   September - Salsa, Corn and Jelly (SCJSep)
   October - Squash Dishes  (SquashOct)
   November - Pumpkin Recipes 
   December - Herbal Cocktails 

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